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Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces

2019-03-12Artigo científico Acesso restrito
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dc.contributor.authorTeixeira, Pedro
dc.contributor.authorBrandão, João
dc.contributor.authorSilva, Susana
dc.contributor.authorBabič, Monika Novak
dc.contributor.authorGunde-Cimerman, Nina
dc.contributor.authorPires, Joana
dc.contributor.authorCosta, Sílvia
dc.contributor.authorValério, Elisabete
dc.date.accessioned2019-03-14T14:53:16Z
dc.date.available2019-03-14T14:53:16Z
dc.date.issued2019-03-12
dc.description.abstractIce is widely used to preserve fish on markets, playing a major role in the food industry. If manufactured, stored or distributed in inadequate sanitary conditions, it can represent a considerable health risk for both consumers and professionals. The present study characterizes ice used in marketplaces, on microbiological and chemical parameters. The aim was to assess potential risks on occupational exposure and consumer safety and therewith plan orientation guidelines. Sampling took place in 18 marketplaces in Lisbon, with ice samples collected at three different stages— production (n = 29), storage (n = 30), and product-contact (n = 29). No significant contamination was found in production and storage stages, demonstrating that ice production and storage procedures are adequate regarding sanitary conditions. With exception for Salmonella, significantly higher concentrations of microbial parameters were identified in product-contact stages, specifically Total Coliforms (548 MPN/100 mL), Escherichia coli (1 MPN/100 mL), Enterococci (29 MPN/100 mL), Staphylococcus aureus (271 CFU/100 mL), HPC at 5 , 22 , and 37 (>301 CFU/mL). Our study also shows that the majority of samples from ice production and storage comply with national regulations regarding drinking water quality. Yet, occupational health and consumer risks may still exist at the final product-contact stage, as significant contamination was detected.. Practical applications The present study can be used as a model for ice quality monitoring in fish preservation, serving as a tool for quality control and fast contamination detection during the several process stages. This monitoring model is an important contribution for assuring the safety of the preserved products, as well as, occupational health improvement and consumer risk protection.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Saf. 2019 March 12;39:e12641. doi: 10.1111/jfs.12641pt_PT
dc.identifier.doi10.1111/jfs.12641pt_PT
dc.identifier.issn0149-6085
dc.identifier.urihttp://hdl.handle.net/10400.18/6202
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley/ Wiley Periodicalspt_PT
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12641pt_PT
dc.subjectFood Microbiologypt_PT
dc.subjectMicrobiological Qualitypt_PT
dc.subjectChemical Qualitypt_PT
dc.subjectIcept_PT
dc.subjectPreservationpt_PT
dc.subjectFishpt_PT
dc.subjectMarketplacespt_PT
dc.subjectOccupational Exposurept_PT
dc.subjectFood Safetypt_PT
dc.subjectDeterminantes da Saúde e da Doençapt_PT
dc.subjectAgentes Microbianos e Ambientept_PT
dc.subjectÁgua e Solopt_PT
dc.subjectPortugal
dc.titleMicrobiological and chemical quality of ice used to preserve fish in Lisbon marketplacespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPagee12641pt_PT
oaire.citation.titleJournal of Food Safetypt_PT
oaire.citation.volume39
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT

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